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Post by teddyowner on Sept 1, 2015 19:54:28 GMT
its not exactly an exact science is it really, just turn a knob and line a number with a little dot. What if the little sticker on the knob is just not stuck on the right place? it might be a few angular degrees out? which would result in a temperature degree error Have you measured the output of the Oven? if you want I can provide some highly accurate measurement equipment and an engineer for the day to calibrate the temperature dial to ensure that 200°C on the dial is 200°C inside the oven??? Can you turn it up to 11?
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Post by chris1983 on Sept 1, 2015 20:05:36 GMT
Yeah but that's exactly my point. A quality piece of equipment wouldn't have the dial and lines in the wrong place. My previous oven and indeed my microwave that has an oven function is digital and I never doubted the temperature it was set at. Anyway, this is a pointless disagreement. The oven functions adequately. It hasn't broken for me. I just don't think it's a quality piece of equipment given prior experiences. I've only had it three months though so only time will tell if I'm correct or not. I would certainly agree that I may be premature in my assessment. No disagreement at all I guess as electrical/mechanical engineer with 5 years university training and ample years of practical experience that I don't consider an oven to be a precision engineered item and just accept that the tolerances will be pretty wide regardless of the manufacturer, its not after all a fighter jet or a formula 1 car But at least we can agree Pizza is good especially when its cooked by someone else
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Post by chris1983 on Sept 1, 2015 20:08:49 GMT
its not exactly an exact science is it really, just turn a knob and line a number with a little dot. What if the little sticker on the knob is just not stuck on the right place? it might be a few angular degrees out? which would result in a temperature degree error Have you measured the output of the Oven? if you want I can provide some highly accurate measurement equipment and an engineer for the day to calibrate the temperature dial to ensure that 200°C on the dial is 200°C inside the oven??? Can you turn it up to 11? Yes, i'll bring a marker pen round
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Post by nightowl on Sept 1, 2015 21:40:06 GMT
Haha I did mean 20-40 degrees off the fan assisted instructions. I'm not that bad! Neil, my comment was based upon my own experiences as I have had no issues. I can safely say I do not have to knock off between 40 to 80 degrees off the advised cooking times (as you imply you have to knock off time from your already fan reduced timings that would be a double reduction of the quoted 20-40 degrees)... if something says 180 degrees (normal electric oven instructions, not fan) are you saying you are cooking it at somewhere between a 100 to 140 degrees on your fan oven or it burns? If so then it definitely doesn't sound right to me.
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Post by Deleted on Sept 2, 2015 6:45:01 GMT
Yeah that's exactly right. If I cook something that says it should be cooked at 180 fan-assisted, I have been setting my oven at the 150 mark. If I set it at 180 it burns very quickly.
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Post by Rich on Sept 2, 2015 7:06:40 GMT
You must have a faulty pizza
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Post by nightowl on Sept 2, 2015 9:14:10 GMT
Yeah that's exactly right. If I cook something that says it should be cooked at 180 fan-assisted, I have been setting my oven at the 150 mark. If I set it at 180 it burns very quickly. Yeah, no such issue here, buts i do slightly reduce timings also with certain foods, but I did that with my previous stoves oven also. However I do know lots of people who do not have zanussi ovens who complain of aggressive cooking by their fan oven, my mum for example, but she has found the right balance for her oven... The advice on the packets is just that after all, purely a guide not an exact science. I hope it works well for you now you've got your balance, I'm happy with mine so far.... Just hope it's reliable for at least a good few years but only time will answer that..
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